When I came across this recipe from Chelsea Lords of Chelsea’s Messy Apron, I practically fell out of my chair. Can we talk about this for a second?? Chocolate, Peanut Butter and more Chocolate all wrapped together in one mouth-watering bite, in what way can we call all of that Skinny? These muffins are basically all of my favorite things rolled into one. If this woman has some how accomplished this, then Sign. Me. Up!
These delicious little treats are the healthier, skinnier version of the greatest chocolate cake you may ever taste! With absolutely no added butter or oil. And not even a pinch of flour, these muffins are also gluten-free.
So you may be asking yourself …how can these actually taste good? Do I have to go purchase expensive ingredients from a health food store that I may never use again? The truth is I can’t make enough of these, these super moist muffins don’t even last a day around my house.
This is a super simple recipe. You likely have most of the ingredients needed already in your fridge and pantry. The butter and oils in your everyday muffin recipe are replaced with a mixture of Greek yogurt and unsweetened applesauce, but you can use one or the other and get the same results. As for the rest of the ingredients, they are pretty basic.
I’m very excited to share this recipe with you guys, and please let me know if you try it.
xoxo Saundra 💕
Servings : 9
Prep Time : 10 mins
Cook Time : 20 mins
- 1/4 cup cocoa powder
- 2 tablespoons oat flour (regular oats that have been blended)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons brown sugar lightly packed ( I use coconut sugar )
- 1/2 cup creamy peanut butter ( you can substitute another nut or seed butter )
- 1/4 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 large egg
- 5 tablespoons dark chocolate chips
1. Preheat the oven to 425 degrees F.
2. Spray 9 of the cavities in a muffin tin and fill the other three up halfway with water (ensures even baking).
3. In a large bowl, stir together the cocoa powder, oat flour (blend regular oats until they are a flour consistency. Make sure to measure the oats AFTER being blended), baking soda, baking powder, salt, and brown sugar.
4. In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla, and honey. Beat until completely combined.
5. Beat together dry and wet ingredients and add in the egg. Make sure to not overstir or overmix – that is what makes muffins dense.
6. Stir in the chocolate chips and (if desired) top each muffin with a few more.
7. Bake at 425 degrees for 5 minutes and then reduce the heat to 350 degrees and continue to bake for 13-15 more minutes or until a toothpick inserted in the center comes out clean.
– Do not use muffin liners for this recipe as they won’t come out easily.
– You may choose to use just applesauce or just Greek yogurt instead of a combination of both, but make sure to still use 1/2 cup measurement of whichever you chose to use.
Do you have a recipe you think I should try ? Is it a family recipe, that’s been passed down over the years or a flavour experiment that happened to work out deliciously? Send it my way, I want to check it out! Breakfast, snacks, smoothies, healthy lunch options… show me what you like! Email me your recipe plus a little story about it: how did you come across it? What makes it one of your favorites? I’ll need an ingredient list plus directions. Photos are a plus but not necessary. Send all recipes to firstname.lastname@example.org.
For more sweet creations follow @chelseasmessyapron on Instagram.
All images and recipe courtesy of Chelsea’s Messy Apron 💕